Charred pitta, grilled olive & pickled chilli platter
- Helen Graves
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Serves 4 as a starter
Easy
Prep: 15 mins
Cook: 10 mins
0 reviews
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The success of this platter comes from fire cooking – crisp pittas, soft olives and charred chillies are served over creamy yogurt and topped with a fiery dressing
Vegetarian
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Showing items 1 to 3 of 3
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Ingredients
Nutrition
Units:
MetricUS
-
10 long, pickled Turkish chillies
plus 1 tbsp of the brine
-
1 jar (about 290g) pitted Kalamata olives
-
4 large pittas
-
300g labneh
or thick natural yogurt
For the harissa & za’atar dressing
-
1 garlic clove
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½ tbsp rose harissa
(see tip)
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1 tsp za’atar
plus extra to serve
-
½ tbsp maple syrup
-
3 tbsp extra virgin olive oil
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1½ tbsp lemon juice
-
pinch of smoked paprika
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal547
- fat27g
- saturates9g
- carbs57g
- sugars6g
- fibre4g
- protein15g
- salt0.25g
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Method
-
step 1
Light the barbecue. Thread the chillies and olives onto metal skewers (or use wooden skewers that have been soaked in water for at least 30 mins). For the dressing, grate the garlic clove to a paste into a liddled jar or bowl. Add all the other dressing ingredients, the reserved pickled chilli brine and a couple of generous pinches of salt. Shake or whisk to combine.
-
step 2
When the barbecue is ready, put the chillies and olives over direct heat, and cook for a couple of minutes on each side, or until charred in places. Toast the pittas on the barbecue until crisp, then chop into shards.
-
step 3
Season the yogurt with a pinch of salt, then spread it over a serving platter. Remove the chillies and olives from the skewers, and slice the chillies into large pieces.
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step 4
Toss the pitta shards, chilli slices and olives together, then scatter over the yogurt. Spoon over the dressing.
Recipe tip
Different harissa pastes vary in heat, so taste and add a little extra if yours isn’t punchy enough.
Recipe from Good Food magazine, April 2026
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